The world’s best Dhal

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Servings:

4

4 tbsp Green lentils4 tbsp Puy lentils4 tbsp Chana dhal (Yellow split peas)4 tbsp Beluga lentils4 tbsp Red lentils3 tsp Salt1 tsp Turmeric4 tbsp Olive oil2 Onions0.5 tsp Chilli powder2 tsp Garam masala4 Tomatoes (Chopped)2 tbsp Coriander leavesSqueeze of lemon2 tbsp Olive oil2 Dried chilli1 tsp Cumin seeds8 Cloves4 Garlic cloves (Chopped)

1

Wash all the lentils and soak for 20 mins

2

Put the lentils in a pan of 800ml cold water, 2 tsp salt and half the turmeric

3

Bring to the boil skimming off the scum, then semi cover and simmer for 25 minutes

4

Meanwhile, heat 4 tbsp oil in a frying pan and add the onion and cook until browned

5

Add the remaining salt, turmeric, chilli powder and garam masala and cook for a minute, then add the tomato until soft

6

Pour the onions over the lentils and bring to the boil - reduce until you're happy with the consistency

7

Finish with fresh coriander and the lemon juice - keep hot

8

Heat the 2 tbsp oil in a small pan

9

Add the chilli, cumin seeds, cloves and garlic (in that order)

10

Cook until the garlic starts to brown then pour over the lentil

11

Put the lid on for 3 minutes

12

Pick out the cloves then mix up

13

Serve with chapatis

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